Cottage cheese casserole with fish
Here are the ingredients for making this cottage cheese casserole with fish. This recipe works with either fresh or lightly salted fish. I used lightly salted trout.
Place cottage cheese, eggs, and sour cream into a blender bowl.
At maximum speed, beat all ingredients until smooth.
Fillet the lightly salted trout, separate the flesh from the skin, and remove any bones if necessary. Cut into small pieces.
Add semolina and fish to the curd mixture.
Mix all ingredients thoroughly, add salt and other favorite spices if necessary.
Prepare a casserole dish. Grease it with butter and sprinkle with a small amount of semolina, shaking off any excess. Pour the mixture into the baking dish.
Place the pan in the oven. Bake the casserole at 170 degrees Celsius for 45 minutes.
The cottage cheese casserole with fish is ready. It can be served as a main course or as an appetizer. It's perfect for both a hearty breakfast and a light dinner.
Bon appetit!
